Crispy Vinegar & Chili Fried Eggs

Crispy Vinegar & Chili Fried Eggs

Crispy Vinegar & Chili Fried Eggs is a home-style vegetable dish at difficulty 2/5 (Easy), about 471 kcal. This is a delicious home-style dish full of 'Huaiyang' flavor. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

2 / 5

★★☆☆☆

Easy
Estimated Calories

471 kcal

Ingredients

  • Eggs
  • Chili peppers (small/thin)
  • Green onions
  • Garlic
  • Oil
  • Fragrant Vinegar
  • Light Soy Sauce
  • Oyster sauce (optional but recommended)
  • White sugar (optional)

Steps

  1. Do not beat the eggs; pour them directly into a bowl and set aside.
  2. Cut the green onions into 3cm pieces.
  3. Place the garlic cloves and chili peppers into a garlic chopper or crush them into a paste.
  4. In a small bowl, mix the fragrant vinegar, light soy sauce, oyster sauce, sugar, and water to create the sweet and sour sauce.
  5. Pour hot oil into the eggs. Once the eggs have set but are still slightly soft, use a spatula to break them into large chunks. Pour in the garlic paste, chili paste, and the sweet and sour sauce.
  6. Turn up the heat to reduce the sauce (simmer). Just before serving, add the pieces of green onions.

Notes

This is a delicious home-style dish full of 'Huaiyang' flavor. It is sour, spicy, fresh, and aromatic. The crispy, fluffy eggs are coated in rich sauce and are very appetizing. Eggs provide high-quality protein and lecithin; paired with fragrant vinegar, they help stimulate appetite. The method is extremely simple and beginner-friendly, taking only about 10 minutes from preparation to serving.

Estimated Cooking Difficulty: ★★
Estimated Calories: 471 kcal

Calculation:
Determine the number of servings before making. One serving is exactly enough for 2 people.

Per Serving:
- Eggs: 4 pcs
- Chili peppers: 10 g (~3 pieces)
- Edible oil: 35-50 mL
- Green onions: 10 g
- Garlic: 5 g
- Fragrant Vinegar: 15 mL
- Light Soy Sauce: 10-15 mL
- Oyster sauce: 10 g
- White sugar: 0-5 g

- I have personally found that the 'Old Henghe' fragrant vinegar (additive-free) tastes the best; the vinegar aroma is the soul of this dish.

If you find issues or areas for improvement after following this guide, please submit a Issue or Pull request.

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